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Chicken lollipop - juicy and spicy indo - chinese snack

 Introduction:

Chicken lollipop is a very famous dish which is liked everywhere be it in parties, family get- together or in restaurant menus. This dish is specially made from chicken wings shaped like lollipops or boneless pieces which are in the shape of a lollipop, hence the name chicken lollipop. It is crispy on the outside and juicy on the inside, which is its biggest charm. Its coating on top is spicy and a little tangy which makes every bite flavorful. The real taste of this dish comes when it is fried in fresh hot oil and served immediately. The mix of sauces, spices, and flour added during the marination process infuses the flavor inside the chicken. Another special step is the sauce toss, which gives it an authentic restaurant-style touch. Let's prepare this dish at home step by step.

Juicy chicken lollipops coated in indo-chinese spices and fried

Ingredients:

• Chicken lollipop pieces 10 to 12 (or ask your butcher to cut chicken wings in lollipop shape)

• Ginger garlic paste 1 tablespoon

• Red chili powder 1 tablespoon

• Kashmiri red chili powder 1 tablespoon (for colour)

• Black pepper powder 1/2 teaspoon 

• Salt to taste 

• Soy sauce 1 tablespoon 

• Green chili sauce 1 tablespoon

• Red chili sauce 1 tablespoon

• Vinegar 1 teaspoon 

• Cornflour 3 tablespoons 

• All-purpose flour (maida) 2 tablespoons 

• Egg 1 (optional for binding)

• Red orange food colour a pinch (optional)

• Oil for deep frying 

• Spring onion for garnish (optional)

Wash the chicken lollipop pieces well and clean them thoroughly. 

Marination process: 

In a large mixing bowl, add the chicken pieces along with: 

• Ginger garlic paste 

• Red chili powder 

• Kashmiri red chili powder

• Black pepper 

• Salt 

• Soy sauce 

• Green chili sauce 

• Vinegar 

Mix everything well so  that the chicken absorbs all the spices. 

Now add cornflour, all-purpose flour (maida), and the egg. Mix again to coat the chicken evenly. If you're using food colour, add it at this stage. 

Cover the bowl and place it in the fridge to marinate for at least 1 hour. 

Frying Method:

Heat oil in a deep frying pan or kadhai.

Once the oil is hot (on medium high heat) gently drop in the chicken lollipop pieces one by one.
 
Lower the heat to medium so that the chicken cooks properly inside. 

Fry each piece for about 6 to 8 minutes until golden brown and crispy. 

Remove the fried lollipops and place them on a plate lined with tissue paper to absorb excess oil. 

Optional sauce toss (restaurant style)

If you prefer saucy lollipops like in restaurants, follow this step 

In a pan 

• 1 tablespoon oil 

• 1 tablespoon finely chopped garlic 

• 1 tablespoon chopped green chili 

• 1 tablespoon soy sauce 

• 1 tablespoon red chili sauce 

• 1 teaspoon tomato ketchup 

• 1 teaspoon vinegar 

A little water and 1 teaspoon cornflour (make a slurry).

Mix everything and cooks until the sauce slightly thickens. Now toss the fried lollipops in the sauce for 1 to 2 minutes on low flame to coat them. 

Tips: 

1. Use good-quality chicken wings avoid very fatty ones. 

2. The longer you marinate, the more flavorful the chicken becomes. 

When tossing in sauce, don't overcook - just coat lightly and serve.

Conclusion:

Chicken lollipop is one such recipe that is liked by everyone, from children to adults. The biggest secret of this dish lies in its marination and frying technique. When the chicken wings are dipped in sauce and spices and then rested for a while, a very rich flavor seeps inside them. The crispy outside and juicy texture inside while frying is what makes it so popular. The restaurant-style sauce toss gives it an extra tangy and spicy twist which is perfect to serve during snacks or parties. Chicken lollipop is served as a starter but if desired, it can also be enjoyed as a side dish with fried rice, noodles or chow mein. Its biggest specialty is that it is not complicated to make; just basic kitchen ingredients and a little patience are required. When you make it at home, you will feel that the homemade version is tastier and budget friendly. By making it once, you will also make it a permanent part of your menu. 

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